Japanese Stew Recipe (Nikujaga) with Beef and Potatoes

Japanese stew, often made as nikujaga, is a comforting home-style dish of beef, potatoes, carrots, and onion simmered in a savory-sweet broth. Dashi, soy sauce, mirin, and a little sugar give the vegetables a gently seasoned flavor, while the one-pot method makes it practical for a weeknight dinner.

Ingredients

12 oz (340 g) thinly sliced beef chuck or other well-marbled beef
1½ lb (680 g) Yukon Gold or other waxy potatoes, peeled if desired
1 medium yellow onion, about 7 oz (200 g)
1 medium carrot, about 3½ oz (100 g)
7 oz (200 g) shirataki noodles, drained; optional
1 tbsp (15 ml) neutral cooking oil, such as canola oil
2 cups (480 ml) prepared dashi stock
3 tbsp (45 ml) Japanese soy sauce
2 tbsp (30 ml) mirin
2 tbsp (30 ml) sake
1 tbsp (12 g) granulated sugar
6 oz (170 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
2 scallions, about 1 oz (30 g), thinly sliced for serving; optional

Instructions

Prepare the ingredients, about 20 minutes. Cut the potatoes into roughly 1½-inch (4 cm) chunks so they cook evenly and are less likely to fall apart. Cut the onion into wedges and the carrot into thick slices or bite-size chunks. If using shirataki, rinse it under cool water and drain well; cut long strands once or twice with kitchen scissors so they are easier to serve. Keep the beef chilled until you are ready to cook.
Mix the broth seasoning. In a small bowl, stir together the dashi, soy sauce, mirin, sake, and sugar until the sugar begins to dissolve. Set it near the stove. Having the liquid ready before the vegetables go into the pan keeps the cooking steps moving and helps the sugar distribute evenly.
Brown the beef, about 4 minutes. Heat the oil in a wide, heavy pot or Dutch oven over medium-high heat. Add the beef in a loose layer, working in batches if the pan is crowded. Cook just until the outside loses its raw color and the meat has a little browning; it does not need to be fully cooked yet. Transfer it to a clean plate. Avoid packing the pan tightly, because crowded beef releases moisture and steams instead of browning.
Start the vegetables, about 4 minutes. Add the onion to the same pot and cook for 2 minutes, stirring and scraping up the browned bits. Add the potatoes, carrot, and drained shirataki, if using. Stir gently for another 2 minutes so the oil lightly coats the vegetables. The potatoes do not need to brown; this brief step simply warms them and picks up flavor from the pot.
Simmer until the potatoes are nearly tender, 18 minutes. Pour in the seasoned dashi mixture. Bring it just to a boil, then lower the heat to maintain a gentle simmer. Cover the pot and cook for 18 minutes, turning the vegetables carefully once or twice. Keep the simmer modest rather than vigorous: a hard boil can break the potatoes and make the broth cloudy. The liquid will not completely cover everything, which is normal for this style of Japanese simmered dish.
Finish the beef and green beans, about 6 minutes. Return the beef and any juices on the plate to the pot, then add the green beans. Simmer uncovered for 5 to 6 minutes, gently turning the ingredients once, until the beans are tender-crisp and the potatoes are easily pierced with a knife. Check a thick piece of beef with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum for whole cuts of beef, followed by a 3-minute rest. If the beef has not reached that temperature, continue simmering and check again.
Rest and serve, 3 minutes. Turn off the heat and let the stew stand for 3 minutes before serving. This meets the beef rest time and gives the potatoes a moment to take up some broth. Taste a spoonful of the liquid; if you prefer a stronger seasoning, add soy sauce a teaspoon at a time. Scatter with scallions if desired and serve hot.

Tips

Choose the right potato. Yukon Gold and similar waxy potatoes keep their shape better than very floury baking potatoes. Cut the pieces to a similar size, and handle them gently when stirring. If you only have russet potatoes, cut them a little larger and expect a softer, more broken-down texture.
Use an easy dashi substitute when needed. Instant dashi granules are a convenient traditional option; prepare enough to make 2 cups (480 ml), following the package directions. If dashi is unavailable, use low-sodium chicken or vegetable broth. That swap works in the recipe, but the flavor will be less distinctly Japanese and may taste fuller or less delicate.
Balance the seasoning at the end. Soy sauce brands vary in saltiness, and broth strength varies too. Start with the stated amount, then taste after simmering. Add a small splash of soy sauce for more savoriness or a pinch of sugar if the broth tastes too sharp; avoid adding a lot of either before the liquid reduces.
Keep the beef tender. Thin slices cook quickly, so return them near the end rather than simmering them with the potatoes for the full time. If your beef is thickly cut, slice it across the grain into thin strips before cooking. For the required thermometer check, choose the thickest representative piece and avoid relying on color alone.

Serving Suggestions

Serve nikujaga warm in shallow bowls, with plenty of broth and a mix of beef and vegetables in each portion. Steamed Japanese short-grain rice is a natural partner: its soft, slightly sticky grains catch the savory-sweet liquid. A bowl of miso soup and a simple cucumber or cabbage salad make the meal feel complete without competing with the stew.

If serving rice, cook it separately and spoon the stew over or beside it rather than stirring the rice into the pot. That keeps the broth clear and makes it easier for everyone to choose how much liquid they want. A small dish of pickled vegetables can add a crisp, tangy contrast. For a larger spread, serve the stew as one of several home-style dishes with rice, greens, and a light soup.

Variations

Use pork instead of beef. Thinly sliced pork shoulder is a common home-cooking alternative and gives the broth a slightly sweeter, rounder taste. Brown it in the same way and return it near the end. Whole cuts of pork need to reach 145°F (63°C) with a 3-minute rest under USDA FSIS guidance; check a suitable thick piece with a thermometer. Because thin slices can be difficult to measure, arrange the pieces so the thickest slice can be checked accurately.

Make a meat-free pot. Replace the beef with 8 oz (225 g) firm tofu, cut into cubes, or add 8 oz (225 g) sliced mushrooms. Use kombu or shiitake dashi, or vegetable broth, and keep the same vegetables and seasoning to start. Tofu gives a mild, soft bite, while mushrooms add a more pronounced savory flavor. If using prepared dashi, check its ingredients if you want the finished stew to be vegetarian.

Change the vegetables thoughtfully. Snow peas, sliced mushrooms, or chunks of daikon can stand in for some of the green beans or carrots. Add quick-cooking vegetables near the end so they retain some texture; add daikon with the potatoes because it needs time to soften. Shirataki is optional and adds a pleasantly springy noodle texture, but the stew is still satisfying without it.

Adjust the broth to your taste. For a lighter, less sweet stew, reduce the sugar to 2 teaspoons (8 g). For a deeper savory note, use a stronger dashi rather than pouring in extra soy sauce, which can make the dish too salty. Home-style nikujaga varies by household and region, including the choice of beef or pork and how sweet the broth is, so these adjustments are reasonable ways to tune the pot.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide the stew among shallow, airtight containers so it cools more quickly, and store it in the refrigerator for 3 to 4 days. The potatoes may soften during storage, but the broth and vegetables often taste especially well-seasoned after resting overnight. If the pot is large, do not leave it on the counter until it reaches room temperature; portion it promptly and refrigerate.

To reheat, warm an individual portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or dashi if the broth has reduced. You can also microwave it in a covered, microwave-safe bowl, stirring partway through so it heats evenly. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Reheat only the amount you plan to eat, since repeated cooling and reheating can reduce both quality and safe storage time.

For longer storage, freeze cooled portions in freezer-safe containers, leaving a little space for expansion. Use within about 2 to 3 months for best quality, and thaw overnight in the refrigerator before reheating. Potatoes can become grainy or crumbly after freezing, so the texture will not be quite as smooth as freshly cooked stew. Do not store cooked stew at room temperature or attempt to preserve it in a sealed jar.

Frequently Asked Questions

What does nikujaga mean?

Nikujaga is a Japanese name formed from words for meat and potatoes. It describes a home-style simmered dish, usually made with meat, potatoes, onion, and a seasoned broth. Recipes vary, so beef or pork and the balance of sweet and savory flavors depend on the cook.

Can I make Japanese stew without sake?

Yes. Replace the sake with an equal amount of water or dashi. The finished broth will lose a little of the aroma and depth that sake contributes, but the soy, mirin, and dashi still make a flavorful stew. Do not add extra soy sauce to compensate unless you taste the broth and decide it needs it.

What can I use instead of mirin?

For this recipe, use 1 tablespoon (15 ml) sake or water mixed with 1 teaspoon (4 g) sugar for each tablespoon of mirin you replace. The result will be less rounded and fragrant than with mirin, so taste before adding more sugar. Sweetened cooking wine varies widely, so check its label before using it as a direct substitute.

Can I prepare nikujaga ahead of time?

Yes. You can cook it a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat gently to 165°F (74°C) before serving. The potatoes will soften a little as they sit, so stir carefully when reheating. If preparing components ahead instead, cut the vegetables and keep them covered in the refrigerator, then cook the stew when you are ready.

Why did my potatoes fall apart?

They may have been cut too small, cooked at a rolling boil, stirred often, or made with a floury variety that breaks down easily. Use similarly sized chunks of waxy potatoes, keep the pot at a gentle simmer, and turn the pieces with a spoon rather than stirring vigorously. A few softened edges are normal and can help thicken the broth.

Is shirataki essential?

No. Shirataki adds a springy, noodle-like texture and is a familiar addition in many versions, but it is optional. Rinse and drain packaged noodles before adding them. If you cannot find them, simply leave them out; do not replace them with a large amount of another ingredient unless you also increase the broth and adjust the seasoning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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